Vegetarian Cabbage Rolls and Mashed Potatoes

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Average: 5 (2 votes)
(2 votes)
Vegetarian Cabbage Rolls and Mashed Potatoes

Vegetarian cabbage rolls and mashed potatoes - Meatless alternative to Haussmann's classic

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Health Score:
9,4 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 13 h. 30 min.
Ready in
Calories:
506
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie506 kcal(24 %)
Protein17 g(17 %)
Fat27 g(23 %)
Carbohydrates47 g(31 %)
Sugar added0 g(0 %)
Roughage9.1 g(30 %)
Vitamin A0.1 mg(13 %)
Vitamin D1.1 μg(6 %)
Vitamin E8.5 mg(71 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin9 mg(75 %)
Vitamin B₆0.6 mg(43 %)
Folate90 μg(30 %)
Pantothenic acid1.9 mg(32 %)
Biotin19.7 μg(44 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C67 mg(71 %)
Potassium1,179 mg(29 %)
Calcium191 mg(19 %)
Magnesium114 mg(38 %)
Iron4.2 mg(28 %)
Iodine28 μg(14 %)
Zinc2.9 mg(36 %)
Saturated fatty acids9.3 g
Uric acid88 mg
Cholesterol85 mg

Ingredients

for
4
Ingredients
100 grams Spelt
salt
800 grams starchy potatoes
10 grams dried Porcini mushroom
8 large leaves Green cabbage
1 garlic
1 small onion
70 grams Feta
50 grams Hazelnuts
parsley
4 sprigs thyme
1 generous pinch plucked rosemary
1 egg
peppers
200 milliliters Vegetable broth (hot)
70 grams Crème fraiche
125 milliliters milk (1.5% fat)
1 tablespoon Cultured butter
Nutmeg
How healthy are the main ingredients?
potatoFetaPorcini mushroomthymerosemarysalt

Preparation steps

1.

Soak spelt overnight in plenty of water. Boil in salted soaking water for 20 minutes, remove from heat and allow to swell an additional 40 minutes.

2.

Meanwhile peel and chop potatoes and coarsely chop mushrooms. Cook both in boiling salted water for 20-30 minutes.

3.

Blanch cabbage leaves, rinse and drain. Peel garlic and onion and finely chop. Crumble feta. Chop nuts finely and toast in a dry frying pan. Rinse the parsley and thyme, shake dry and pluck leaves.

4.

Drain spelt. Mix with feta cheese, rosemary, parsley, onion, garlic, egg and hazelnuts, then season with salt and pepper. Spread filling on the cabbage leaves, turn in sides, roll and tie with kitchen twine.

5.

Place thyme and rolls in a baking dish. Pour in broth. Bake in preheated oven at 180°C (approximately 350°F; convection oven 160°C, approximately 325°F, gas mark 2-3) and cook about 25 minutes. Stir in creme fraiche, season to taste and cook 5 minutes further.

6.

Meanwhile heat milk in a saucepan. Drain potatoes, add with milk in a saucepan, mash and stir in butter. Season with salt, pepper and freshly grated nutmeg. Serve on plates with the rolls.